The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1887-11-03
THE MODEL DAIRY.

THE MODEL DAIRY.
The Mosely g. stoddard Company Operate
Regular Dairy at tho Piedmont Expo
siti0n.
One of the most interesting sights OF
the Piedmont Exposition was the ''Pano!a
Dairy" operated by Cyrus Gates and T.
A. Spencer for the Mosely and Stoddard
company of Poultney, Vermont.
A regularly equipped modern dairy,
with every improved appliance for the
manufacture of butter in full operation,
and every morning turning out one hun
dred pounds of butter on the exposition
grounds that would easily have sold for
one dollar per pound in New York city.
1t was one of the shows of the great fair,
and thousands stopped daily to see the
milk go through all the manipulation
required to transform it into golden but
ter. Making one hundred pounds each
day, the dairy sold quickly every pound
to visitors, and could easily have dispos-
ed of a great deal more had the dairy the
capacity for making it.
is certainly a great secret to know
how to make butter that will sell for one
dollar per pound. If it is the result of a
peculiar process of treatment and manu-.
facture, that process should be made
public, and that was just what Mr. Cyrus
Gates and Mr.. F. A. Spencer were doing
every morning at the exposition grounds.
They were instructing all those who
were pleased to stop and look on in the
art of practical butter making. They
were not simply exhibiting new and i'm
proved appliances, but they were putting
those appliances into practical operation,
and were showing in every detail the
process of intelligent butter making.
Mr.. Cyrus Gates was the agent of the
Mosely G. Stoddard Manufacturing Com
pany, whose new and improved appli-
ances were being used in the manufacture
of butter. Mr.. F. A. Spencer was the
practical butter maker, whose experience
ON the large dairy farms of the north am
ply qualify him to fulfill the work here.
These gentlemen and their dairy were
induced to come to the exposition by
Mr.. B. W. Hunt, of Eatonton, Ga, and
it was Mr.. Hunt who supplied them each
morning with the large quantity of milk
necessary to produce 100 pounds of but.
ter. Mr.. Hunts farm is known as the
"Panola dairy farm" and it was that
name which was given to the perfect
dairy in daily operation at the Piedmont
exposition.
Many well known citizens Of Atlanta
saw the butter-making process as prac'
ticed by the "Panola dairy" and were
greatly pleased with the result. So much
80, indeed, that men like DR.. J. F. Alex
ander, MIR. Ed. Holland, Mr.. John A..
Smith, Colonel J. B. Travis and Mrs. S.
D. Harwood, purchased appliances pre-
cisely similar, and are now enabled to do
precisely what the Pamela dairymeu did
every morning. Prominent people all
over Georgia, and elsewhere, we're
charmed with the intelligent working of
the Pamela dairy, and M. A. Power, of
the "Piney Woods" hotel, at Thomas
vile, Captain J. G. Hughes, T. L. Bus
sey and F. L. Freyer, of Marietta, White
and Bryant, of Birmingham, and the Bat.
terry Park hotel, at Asheville, N. O.,
after seeing the excellent out put of the
"Panola," purchased an equipment, that
will enable them to obtain results exactly
similar.
In conversation yesterday with Mr..
Cyrus Gates, the question was asked him
in what does your process have the
advantage over the old process of making
butter?
His answer was plain and short. Said
he: "We claim by our process to utilize
every bit of the cream, and with the same
amount of milk to produce three times
the quantity of butter. This result
alone, is sufficient to commend our pro.
cess to intelligent dairymen, and yet we
have other advantages equally as striking
and peculiar"
"After the milk is taken from the
COWS, it is placed in cans that are sur
rounded by ice or cool water, and by
rapidly cooling the milk the cream is
more rapidly raised and is produced il
three times the quantity than by the old
process of letting the atmosphere work il
all out. The milk and cream is allowed
to stand in the cans for 12 hours, ant
then when it is desired to make the fua
separation between the cream and milk
the cream is removed from the top, no
by the old skimming process, but BY
inserting tube into the can that fasteni
tightly into the faucet at the bottom
which can be opened and shut securely
by nut. The cream flows down the
tube into a vessel below, and as the
cream is lowered in the vessel the tube
can be lowered too, SO that every parti
Gle of cream can be secured without s
drop of milk, and without smearing tht